CHEF’S WINTER MENU

$55 | $75 with pairing

choice of APPETIZER

Ontario rabbit terrine (gf), pistachio, braised baby carrots, fennel purée, grapes, popcorn
Chardonnay 2014, Bouchard Père & Fils ‘Les Deux Loups Blanc’, Burgundy, France

winter garden salad (gf, vt), squash, parsnip, kale, endive, baby carrot, beet and sweet onion purée
Sauvignon Blanc 2016, Appleby Lane, Nelson, New Zealand

steak tartare (gf), fried quail egg, charred onion leaves, pickled radish, caviar
Pinot Noir 2016, Te Mania, Nelson, New Zealand

choice of ENTRÉE

charred Octopus, chimichurri, winter caponata, crunchy chickpeas
Viognier 2015, Barone Montalto Collezione di Famiglia, Sicily, Italy

braised Ontario pork belly, beluga lentil ragout, celeriac purée, baked apple, orange gastrique
Côtes du Rhone 2016, Domaine Saint Michel, Rhône, France

stuffed acorn squash ‘en croûte’ (vt), root vegetable ratatouille
Valpolicella 2015, Luigi Righetti, Veneto, Italy

choice of DESSERT served with Canadian Ice Wine or Prosecco

pistachio and sour cherry gâteau Basque (vt), vanilla lime ganache montée, pistachio ice cream

caramelized vanilla chiboust with blood orange

free-form tartelette au chocolat, praline, candied hazelnut


gf – gluten free | vt – vegetarian

APPETIZER


artisanal bread basket, Blackbird Baking Co. breads, butter, tapenade, olive oil 3.5

East Coast oysters (gf), traditional garnishes 3ea

sweet pea gazpacho, spiced carrot tortellini, lemon foam 16

venison carpaccio, hazelnut, beet, honey mushroom 17

charcuterie board for two, chef’s selection of hand-crafted cured meats and artisan cheeses, housemade vegetable pickles, crusty bread 31

gf – gluten free | vt – vegetarian

MEAT & FISH


all our beef is sourced from Canadian farms, grass fed, prime grade and aged to perfection
choice of sauce: bordelaise, béarnaise, peppercorn, mushroom

striploin (gf) 12oz 39

filet mignon (gf) 6oz 38|8oz 44

Châteaubriand for two (gf) 16oz 90

chef’s choice of market fish, seasonal accompaniments 25|38

PASTA & RISOTTO


nero al seppia, squid ink pasta, fennel and carrot broth, shrimp brochette, fresh peas 29

lobster risotto (gf), Nova Scotia lobster and broth, parmesan 32

parmesan gnocchi (vt), housemade gnocchi, tomato, basil 19

gf – gluten free

SIDES

marinated olives (gf, vt), chili, garlic, lemon 6

housemade giardiniera (gf, vt), seasonal pickled vegetables 6

pasta: parmesan gnocchi (vt) 7

5th french fries (gf, vt), herbs with 5th seasoning 7| truffled 12

braised heirloom carrots (gf, vt), honey glazed 8

sautéed rapini (gf, vt), olive oil, spices, shallot 10

forest mushrooms (gf, vt), herbs, lemon zest 10

gf – gluten free | vt – vegetarian

DESSERT

pistachio and sour cherry gâteau Basque (vt), vanilla lime ganache montée, pistachio ice cream 12

caramelized vanilla chiboust, blood orange 12

free-form tartelette au chocolat (gf, vt), praline, candied hazelnut 12

selection of gelato (vt) 12

selected artisan cheeses, dried fruits, nuts, jellies, crackers 15